Grilled Eggplant Parmesan
Here the Italian classic is redone, grill style! This grilled Eggplant Parmesan features smoky breaded and grilled eggplant, doused in warm marinara sauce.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Yield
- 4
Ingredients 10
- 3 medium eggplants ( 2 to 3 pounds total)
- 24 -ounce jar marinara sauce, or Easy Marinara Sauce
- 3 eggs
- ¾ cup grated Parmesan cheese
- ¾ cup bread crumbs
- Kosher salt
- Fresh ground pepper
- Olive oil or cooking spray
- 2 cups grated mozzarella, fontina, or Italian blend cheese
- Fresh basil leaves
Method 7
- 01
Heat a grill to medium-high heat.
- 02
Slice the eggplant into 1/4-inch thick rounds.
- 03
In a small bowl, whisk together the egg whites.
- 04
In a shallow pan, mix together the grated Parmesan cheese and bread crumbs.
- 05
Dip each eggplant slice in egg whites, and then dredge each side in bread crumb mixture. Place on a large baking sheet. Repeat for all slices. When finished, spray each side with olive oil or cooking spray and season liberally with kosher salt and pepper.
- 06
On a grill, cook over direct medium high heat until the bottom is golden, about 4 to 5 minutes. Flip the eggplant rounds and top each piece with shredded cheese. Continue cooking with the top on until golden and the cheese is melted, about 4 to 5 minutes.
- 07
Meanwhile, warm the marinara sauce. When the eggplant is grilled, place several slices on a plate, top with marinara sauce, if desired a bit of olive oil and kosher salt , and basil leaves.
Provenance
- recipe-clones/acouplecooks-data
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